This recipe starts with vegetarian chili, and is then complemented by black beans, chickpeas, corn, diced tomatoes, peas, carrots, and chilies. Not only is this soup quick to make, but it's bursting ...
It goes back into the pot after you simmer rice and chickpeas in the broth. Finish with lemon rind and juice, parsley, and scallions, and ladle the hearty soup into bowls. You'll feel instantly ...